aapam and thenga pal (coconut milk)

Ingredients:

the batter is same batter as sevai, but only thing is let it ferment over night.

next day , mix the batter well and a pinch of cooking soda to th batter and pour a katori full of the batter in a hot deep kadai . (b4 that grease the kadai with lil ghee or oil) now take the kadai in and rotate it so that the batter spreads all over inside the kadai and close it. cook for 2 mts and serve hot with coconut milk or stew..

for coconut milk...

grind the coconut with very lil water strain and keep aside

now again take the 2nd milk and 3rd milk from coconut by adding water and grinding it again in a mixew.strain and add sugar and 1st milk to it. ur coconut milk is ready.